Productivity in Hospital Kitchens

Woodman, John S.; Clark, John L.; Rimmington, Michael

doi:10.1080/02642069600000033

Cited by 9 publications

(3 citation statements)

References 5 publications

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“…The labour performance indicator (the ratio of the Search Decision Rule schedule cost to master schedule cost) was higher and labour demands fluctuations were lower in cook‐chill in comparison with a conventional system (Connell et al , 1984). Similarly, the use of pre‐prepared vegetables coupled with cook‐chill resulted in substantial productivity gains (Woodman et al , 1996) – the range of 167‐550 (cook‐chill) versus 48‐159 (conventional) meals per chef. The quantitative assessment of 66 institutional food services (Greathouse, 1987), on the other hand, did not demonstrate the advantages of cook‐chill and cook‐freeze in terms of FTEEs.…”

Section: Analysis Of Outcomesmentioning

confidence: 99%

Selecting a food service system: a review

Rodgers

2005

International Journal of Contemporary Hospitality Management

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PURPOSE - The selection of a food service system (cook-freeze, cook-hot-hold) is a major strategic initiative, which involves a large capital investment. Each system has specific advantages and disadvantages and each is most suited to a particular set of operational conditions. The paper provides an inventory of data on the efficiency of the systems, identifies deficiencies as well as future needs and tools in the research in this field.\ud \ud DESIGN/METHODOLOGY/APPROACH - An overview of the studies supporting the decision-making process - the identification of the need for a system, evaluation of different systems, system selection, implementation and analysis of outcomes.\ud \ud FINDINGS - The paper demonstrates the lack of up-to-date objective data substantiating the benefits of the systems in the commercial and institutional hospitality sectors. It suggests a conceptual framework linking food preparation technologies with the elements of strategic marketing as well as statistical techniques, which can be used in the development of a model describing these relationships. Total productivity can be used as an indicator of overall performance of a system.\ud \ud RESEARCH LIMITATIONS/IMPLICATIONS - Future studies should address the need for quantitative assessment of the aggregate effect of operational and financial factors including those related to construction, menu design, productivity and food quality.\ud \ud ORIGINALITY/VALUE - The analysis of inputs/outputs and the possible research methodologies would be of interest to researchers and educators, industry practitioners and other stakeholders in the efficient food provision in the tourism/hospitality/institutional sectors

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Section: Analysis Of Outcomesmentioning

confidence: 99%

Selecting a food service system: a review

Rodgers

2005

International Journal of Contemporary Hospitality Management

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“…The major outputs of hospital foodservice are meals and customer satisfaction (Woodman, Clark, & Rimmington, 1996). Benchmarking is used in hospital foodservice operations to help department leadership manage operational and financial performance (Puckett et al, 2005).…”

Section: Efficiency Of Operationsmentioning

confidence: 99%

Implementation of Specialized Software in Hospital Foodservice Departments: A Multi-Case Study Approach

Embry

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I would like to thank my committee members, Eric Brown, Gary Phye, Mack Shelley, and Catherine Strohbehn, for their insight, guidance, feedback, and probing questions, as their presence throughout this process helped me to learn and grow. I would specifically like to thank Dr. Susan Arendt, my major professor, who provided guidance, precious time, positive reinforcement, and her experience and knowledge to help me successfully complete this program. Thank you to Julie Lee, a colleague of mine, who read and analyzed the transcripts. Her help provided an added level of depth to this work, and I am in her debt. I would also like to thank all the men and women who participated in this study, without whom, I could not have completed this work. Thank you to the Foodservice Systems Management Education Council for the grant to help fund this research and to the foodservice directors and division foodservice director who granted me access to conduct my research in their operations. I was welcomed and granted full access to each foodservice department. Thank you to Western Kentucky University, Family and Consumer Sciences Department, and Greenview Regional Hospital; my employers over the last six years. Each provided assistance toward my attainment of this degree as well as great places to develop professionally. On a personal note, I would like to thank my husband, Todd, for his never wavering belief that I would be successful in this pursuit. My son, James, who was born during this journey and was very much a part of my motivation to finish. Both of whom, had to endure long hours of me taking a break from my role as "Mom" and "Wife" to work on this project. Thank you to my Mom, Sarah Budde, and my Aunt, Helen Gagel, for reading and editing much of this work. Their editing and feedback took time away from their lives, but I so appreciate the help and knowledge they provided. viii Thank you Mom, Beth, Kevin, and Emily for your support and babysitting skills. I always knew James was happy and safe as you all took care of him, while I was reading and writing. And finally, Melainie, thank you for the encouragement and providing an outlet for me to escape for a few hours while we talked and laughed and solved all of the worlds' problems.

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“…Other early research into system productivity in hospital kitchens (Woodman, et al 1996) surveyed a range of different NHS hospitals and produced a simple definition of catering productivity as being the number of meals produced per day, per chef (m/d/c). Further analysis discovered some extensive differences between the hospitals surveyed.…”

Section: Catering Systemsmentioning

confidence: 99%

Food, Aging, and Dementia: Exploring caterers’ rôles in elderly care homes nourishment

Dinsdale

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Although much of the research carried out for this thesis, both desk and field, was conducted prior to the current COVID-19 pandemic the resultant focus on care homes, and in particular the catering services, thoroughly justifies the current and future need for systematic research into care home catering. There has been a burgeoning volume of research seeking solutions for improved nutrition for people living with dementia in residential care homes. My thesis explores how the feeding and nutrition of residents of Long-Term Care Homes living with dementia is carried out by professional caterers and catering companies and offers a contribution to knowledge but, above all, offers a contribution to improved practice. The literature review examines previous research carried out on the medical and dietetic elements of feeding and nurturing those residents. It was surprising to note there is a paucity of research related to the physical, operational, elements of food and beverage provision, or how the caterers can fulfil their rôle in the provision of nutritious and sustainable food and drink. It is important to note, however, that the majority of residential care homes are in business for profit and just as Important to appreciate that even non-profit organisations need to control their expenditures in order to minimise losses. This completed thesis is presented as a first-person piece of work. It is often said there are no “I’s” in academic writing but all that would do is remove my active voice, my distinctive self, and result in ambiguity. Qualitative researchers have, for many years, had research papers rejected because they had been written in the first person. See Chapter 1.5. Positioning myself for detail. The qualitative case-study approach was chosen as being the most appropriate, using semi-structured interviews and questionnaires to collect rich, contextual, data. The use of multi-method, or mixed method, research has found greater favour over the last few years. Sector participants were chosen from a database generated through the NHS Enabling Research in Care Homes (ENRICH) on-line directory of care homes willing to take part in research. Five care homes were selected from the database, in accordance with the pre-determined criteria for selection, reflecting the general reality of the sector, and allowing for a degree of generalisation. There was one care home response added to the list following an open invitation to participate and a further care home identified for a pilot survey, giving a total of seven participant care homes altogether. In each of the care homes participants included all those involved in the provision of care with direct contact with residents: Resident Managers; Health Care Assistants; Nursing Staff; Chefs; Cooks and Food Service staff. None of the care homes directly employed nutritionists or dietitians. These staff were asked to either take part in a semi-structured interview or to complete a questionnaire. Some questionnaires were distributed by hand and respondents completed the questionnaire during the visit to the care home, others completed the questionnaire remotely, online, via Qualtrics. Key to the research were the additional insights obtained from individuals who were either currently working in the care home sector or the NHS catering services at a group level, or had recently retired, as well as senior executives within the foodservice supply industry. These were a key part of the research. This research extends the boundaries of knowledge in the long-term care home sector, signalling a significant contribution to the care home catering industry knowledge, enabling practitioners to resolve many of the challenges faced at a strategic level, rather than the common, tactical, solutionsoften found in practice. The overarching results of the research signpost to the following: • There is a significant lack of education and / or training in effective Food and Beverage provision within the sector. • Catering production and food service staff have indicated a desire and need for further training. • There is a significant lack of funding for that education and training in the sector. • There is a significant underspend on Food and Beverage provision within the publicly funded sector to ensure good, high quality, products. • There are significant differences in understanding of the rôles of catering staff by nutrition and nursing staff. • Catering staff do not feel valued or trusted by medical, dietetic, and nutritional staff. • Several of the care homes are using antiquated and ineffective kitchen equipment. The above results show a commonality in direction. Each of these points will be discussed in greater depth and detail in the main body of the thesis. Each chapter will begin and end with links, via the Golden Thread, hopefully creating a sense of anticipation and encouraging you, the reader to keep following the narrative, referencing upcoming chapters, and piquing your curiosity to ensure a smoother flow from one section to the next.

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Productivity in Hospital Kitchens

Cited by 9 publications

References 5 publications

Selecting a food service system: a review

Selecting a food service system: a review

Implementation of Specialized Software in Hospital Foodservice Departments: A Multi-Case Study Approach

Food, Aging, and Dementia: Exploring caterers’ rôles in elderly care homes nourishment

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